Apparatus for brewing beer.



B. A. KOPPITZ & P. SHBRRER. APPARATUS FOR BREWING BsEER. APPLICATIOII FILED NOV. 30, 1912.

1,127,899, Patented Feb.9, 1915.

PRESSURE REGULATOR.

Inventors wilfnessea Benjamin]? {Ko ii;

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eflected, viz: 1. A

nnrrnn snares rarniwr onripn BENJAMIN A. KOPPIIZ, 0F DETROIT, MICHIGAN, AND PHILIP SHEBRER, 0F

CLEVELAND, OHIO.

APPARATUS FOR BREWING BEER.

Specification of Letters Patent. Pate ted Feb 9, 19111 Application fi1ed November 30, 1912. Serial No. 734,250.

To all whom it may concern Be it known that we, BENJAMIN A. Korrl'rz and PHILIP Snnnnnn, citizens of the United States, residing at Detroit, in the county of WVayne and State of Michigan, and Cleveland, in the county of Cuyahoga and State of Ohio, respectively, have invented a new and useful Improvement in Appa ratus for Brewing Beer or the like, of which the following is a specification, the principle of the invention being herein explained and the best mode in which we have contemplated applying that principle, so as to distinguish it from other inventions.

Our inventionrelates as already stated to an apparatus for brewing beer or the like.

The conception has more particular reference to the mode of applying heat to the kettle, including the location of a heating element, and the degree of heat during different stages of the brewing operation.

The object of the invention is to effect both a caramelization of one or more of the ingredients, and a more rapid and earlier precipitation of others, whereby the following oft recognized advantageous results are fuller brew of more creamy consistency. 02. An amber colored and more aromatic brew. 3. A more read ily and efiectually pasteurizable solution. Added to these qualities, it may be furthermore noted that the wortwill break very much better during the process of brewing and when thislatter isconcluded the solution is nearer what is commonly known as an old malt beer in respect to its flavor and palatableness. I

an apparatus capable of carrying out'our in ventive process; certain parts being shown in section. I A modern type of circular kettle 1 is shown depressed beneath the flooring of the compartment in which the brewing operation is A vent stack 5 communicates through the top of the cover as shown.

The kettle 1 is constructed with any suitable style of steam jacket, formed in this in stance by a single horizontal partition 6,having an inlet pipe 7 outlet pipe 8 and a drain valve 9. The outlet pipe 8 is in turn pro vided intermediately of its ends with a dis charge pump 10 while its remaining length after passing up through the flooring com municates with a valve 11 affording enforced communication when desired to some conventional superheating coil 12 arranged within the superheating oven 13. This oven has heat of a sufficient intensity supplied to it through the medium of the burner 14. The requisite flue 15 for-the oven is repre sentedabove. The superheated steam outlet communicates with the pipe 16 which leads downwardly through the flooring to a connection 17 with a coil 18 disposed within the kettle proper. This superheating coil 18 is preferably near the bottom of the kettle though not actually contiguous thereto. It is provided with an outlet pipe 19 communieating with the atmosphere by means of a pressure reducing regulator, or back again if desired to the inlet 7 by opening the valve 20. v

Assuming the customary amount of wort to have been already supplied to the kettle, steam from whatever source is permitted to enter the system at 7 with the valve 20 closed and the others open. In this manner not only is a double heating facility employed with a measurable factor of attendant econ omy, but one of the heating elements is wholly submerged. The burner 11% should in the meantime also'have been lighted. The steam, likely in a saturated condition, first passes through the jacket .6 to eventually impart to it a temperature notfgreatly in excess of the average boiling temperature of the mixturen here this in fact comprises the ingredients of wort or prospective bever age'known as beer. Emerging at 8 the steam is projected onward by the pump 10 and compelled to enter the open valve 11 to the superheating oven, 13. As -,indicated in :this

oven 1s on, a zig-zag line in a downward direction. Upon issuing forthata temperature several hundred degrees in excess of or nearly three times its'condition as saturated steam, the superheated steam follows the prescribed route through the simple style of submerged'coil 18 deemed suflicient for the illustrative purpose ofthis application... .As must be obvious the mixture is thus broughtto a. boil farpmore rapidly than would be the case were; only the ordinary steam jacket to be relied upon totransfer heat. vVe deemit conducive of the best, results to maintain the boiling temperature with a very active break. in fact. just underv the point of overflow. This is accomplished inthemost satisfactory manner by-theintermittentap plication of heat through the superheatercoil.

In explanation of the pronounced change in chemical. action which isefiected'by our rathersimple conception, the following is appended: It has long beengenerally accepted as. truth that a certain difference 1n chemical action'resulting in different physical properties wasattained, when brewing medium of the a, wort ,vin akettle mounted over a firepot,

than was the case such a .miXture in iden tical proportions was brought toandheld i at boiling temperature. by. means of a steam heated-jacket. A. brewof finer quality. in respect to; density, flavor, aroma and other more, technical characteristics results when a fire-boxis depended upon. This wasv indeed the old method of supplying heat to the kettles and only came to .be largely if notentirely abandoned in this country on accountof the greater cleaning efiort, space and expense required On the European Continent the fire-box has been more generally. retained despite the inconveniences just. noted, andto this in part many attribute, theuniversally conceded difference between German as contradistinguished for example from American beers. We have discovered that. our process and apparatus attainthe several desired attributes, on the theory that some specific point or points must offer a relatively greater heat inten-v -sity,iwhereby ever changin fluid films, as

it were, are successively sub ectedto intense.

heat by contact with such point or points. This might be best illustrated by the general culinary. knowledge that a different taste. of a given foodstuff is experienced when it is cooked in a container itself in direct contact With-a flame than if cooked in what is known asa double boiler. As

in an oven could. never have become similarly incrusted ifplacedin a dryinner conatainer of such a. double compartment, the

outer of which incloses a fluid conducting mentarily presenting specific surfaces'of a very high degree of, heat intensity with which the agitated wort must come in direct contact, very suddenly changes someof the ingredients specifically; the sugar in part to caramel while the albuminoids are more. quickly precipitated. These changes 75. together assist in effecting an enhanced malt-like taste and fulfilling the several objects of our invention as firstenumerated. While it is. best to keep the wort at the maximum temperature short of an overflow, by means. of the superheated coil; this, as earlier implied by the word intermittent, can only be done byclosely observing the amount of agitation and character of break,. necessitating. at regular intervals a shutting-oil of such superheatedsteam. Vi e have found however, and occasion is takento remark it here, thatthesame-bene ficialresults asto palatableness can be obingkettle, a steam jacket for said kettle,

a steam coil located interiorly of saidkettle and adapted to be wholly submerged, means for supplying steam to said jacket, a-superheater, a pump operatively connected" between, said jacket and superheater. and adapted to project steam from the former into the latter, and a connection between said superheater and coil.

An apparatus-for brewing beer or the like comprising the combination of a brew.- ingkettle, steam. jacket below the bottom of said kettle and. provided with an. inlet and an outlet, means for. passingsteam through said jacket, a superheater 'coil disposed interiorly of said-kettle and spaced from the walls thereof, asuperheateroven connected with said coil and means includs ing a pump and pressure regulatorfor paising superheated steam through said 001. 3

8. Anapparatus. for-brewing beer orthe like comprising the combination of a. brewing kettle, a steam jacket for said kettle provided-with an inlet and an outlet, means for supplying steam to said jacket inlet, a super-heater connectedwith said jacketJout- .letand: itself provided with an outlet, a conduit. intersecting saidv kettle. and communicating with said .superheater outlet, said conduit beingprovided' exteriorly. of

said kettle with a pressure regulator; and a pump for eifecting the circulation of steam through said conduit.

4:. In an apparatus for brewing beer or the like, a closed endless conduit system which includes a heating chamber, a second heating chamber adjacent the first, a duct connecting the discharge end of the first chamber with the intake end of the sec ond, means for supplying steam to said duct, a superheater, a pipe connecting the outlet of said second chamber with the inlet of said superheater, a pump operatively connected with said pipe, a second pipe connecting the superheater outlet and the inlet 15 of said first mentioned chamber and a kettle inclosing said chambers.

Signed by us, this 23rd day of Novem- Copies of 'this patent may be obtained for five cents each, by addressing the Commissioner of Patents,

Washington, D. 0. 

